Slow-Cooked Saffron Chicken

Start by gently dispersing saffron threads into a small dish and slightly pulverize them with the edge of a spoon. Next, add 3 to 4 tablespoons of boiling water and stir until the mixture is well combined. Allow it to infuse for around 10 minutes, during which time the water should transform into a vibrant yellow/orange hue. Set it aside momentarily.

Now, take your time to generously season both sides of the chicken thighs with approximately 1 teaspoon of salt and a few grinds of freshly cracked pepper.

Heat some oil in a large, non-stick skillet over medium-high heat. Carefully place the chicken thighs into the skillet and sear them on both sides until they turn a golden brown, which should take around 3 to 4 minutes per side. Remove the chicken thighs from the skillet and place them on a plate, setting them aside for now. Add the onion to the same skillet and cook until it becomes soft and translucent, taking about 3 to 4 minutes. Add some minced garlic and curry powder to the skillet and cook until fragrant, approximately 1 minute.

Now pour in some chicken stock and bring the mixture to a boil. Reduce the heat to a low simmer and add the saffron infusion you prepared earlier. Add another generous pinch of salt, along with some freshly cracked pepper to taste. Stir everything together until it's well combined. Return the chicken thighs to the skillet, cover it with a lid, and let it simmer over low heat for 20 minutes, flipping the thighs halfway through the cooking time. Finally, season to taste and serve with the sauce you've created.